Lemon Raspberry Bars
These Lemon Raspberry Bars combine a buttery shortbread crust, tangy lemon curd, and sweet raspberries for an easy, elegant dessert that's perfect year-round.
Equipment
- Mixing bowls
- Whisk
- 9x13-inch baking pan
- Parchment paper
- Microplane zester
- Measuring cups and spoons
- Pastry cutter or forks
- Sharp Knife
Ingredients
Shortbread Base
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup cold butter cubed
Lemon Raspberry Filling
- 4 large eggs
- 1 1/3 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup fresh lemon juice about 3–4 lemons
- 2 tablespoons lemon zest
- 1 1/2 cups fresh raspberries
- Powdered sugar for dusting optional
Instructions
Prep and Make the Base
- Preheat oven to 350°F (175°C). Line a 9x13 pan with parchment paper. In a bowl, combine flour, powdered sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Press into the pan and bake for 18–20 minutes, until the edges start to turn golden.
Prepare the Filling
- While the crust bakes, whisk together eggs and sugar until smooth. Add flour, lemon juice, and zest. Mix until well combined and pourable.
Assemble and Bake
- Pour the lemon filling over the hot crust. Scatter raspberries on top. Bake for 22–25 minutes, until filling is set and matte on top. Cool completely in pan.
Finish and Serve
- Use the parchment to lift out bars. Dust with powdered sugar. Slice with a sharp knife, wiping between cuts.
Notes
Use fresh lemon juice and zest for best flavor.
For a gluten-free version, use a 1:1 GF flour blend.
Can be made 1–2 days ahead; store in fridge.
Freeze individually wrapped bars up to 3 months.
Nutrition
Calories: 230kcalCarbohydrates: 29gProtein: 3gSugar: 18g
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